Wild And Basmati Rice Pomegranate Pilaf

November 28, 2012
1 Ratings
  • Serves 4
Author Notes

It's been a long time since I have made this recipe, I used pomegranate in many different recipes both sweet and savory, I served this pilaf with butterflied cornish hens prepared a l'orange. I mix basmati and wild rice in equal parts, boiling each separately, then a quick saute with celery,onion,carrot and pecans adding the pomegranate in the last minute of cooking. I finish it off with either fresh or dried mint. This is also delicious with lamb. —sdebrango

What You'll Need
  • 3/4 cup cooked wild rice
  • 3/4 cup cooked basmati rice
  • 1 shallot minced
  • 1 medium size stalk celery minced
  • 1 medium/small carrot minced
  • 1/2 cup pecans chopped
  • 1/2 cup pomegranate arils
  • 1/4 teaspoon dried mint or 1 tbs fresh mint chopped
  • salt and pepper to taste
  1. You will need a pot of boiling salted water, when boiling add the wild rice first, cook for 20 minutes or until tender but still toothsome (wild rice has a lot of texture). Pour into strainer, rinse with cold water and set aside. Add more water to the pot, salt and bring to a boil now add the basmati rice and cook for 15 minutes , test a piece of the rice it should be cooked through but not mushy.. rinse and drain. Mix both types of rice together. Set aside. NOTE: I used 1/2 cup each of the uncooked rice.
  2. Add the butter to saute pan, now add the onion, celery, carrot and cook until they start to soften. Add the pecans and continue cooking until it is cooked through, about 15 minutes. Add rice and combine let it cook for approximately 3-5 minutes, add the pomegranate and mint, stir to combine.
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  • EmilyC
  • Kukla
  • creamtea
  • Panfusine
  • inpatskitchen
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

6 Reviews

EmilyC November 30, 2012
This looks so delicious sdebrango! Mint is the perfect herb here, too. Saved!
Kukla November 29, 2012
Healthy, Yummy and Beautiful looking Suzanne!!
creamtea November 28, 2012
Oh yum, SDB
Madhuja November 28, 2012
Oh my goodness, this would be such a nice side dish for Christmas! I love all the flavors you have going on in here!
Panfusine November 28, 2012
Love this sdebrango..a fabulous reason to go out & buy some wild rice!
inpatskitchen November 28, 2012
OMG! I almost made a similar pilaf to serve with out lamb chops last night but with almonds. Love this sdbrango!